This recipe showed up in Rich’s email a while back from the nice folk at Betty Crocker, and he really wanted to try it. Is it just me, or are there a LOT of recipes calling for pineapple of late? Just on this blog there’s Banzai Burgers, Pineapple Mustard, Pineapple Barbecue Meatballs, Sweet ‘n Spicy Panko Chicken, and, coming tomorrow, Thai Fruit Salad (you’ll want to try that).
You’ll want to try this bread, too; it’s moist and tasty and a little spicy.
•1 cup packed brown sugar
•1/2 cup butter or margarine, softened
•1 cup shredded zucchini (1 small)
•1 can (8 oz) crushed pineapple in juice, undrained, reserving 1 tablespoon liquid
•2 eggs, slightly beaten
•2 cups flour
•1 tsp baking soda
•1 tsp ground cinnamon
•1/4 tsp salt
•1/4 tsp ground allspice
•1/2 cup chopped walnuts or pecans
•1/2 cup powdered sugar
•Reserved 1 tbsp pineapple liquid
•1 tsp corn syrup
•1/4 tsp ground cinnamon
Beat the brown sugar with the softened butter until it is light and fluffy.
Stir in the zucchini. pineapple, and eggs by hand, then stir in the flour, baking soda, and spices.
Fold in the chopped nuts, then pour the batter into your prepared bread pan(s).
Let the bread rest in its pan for ten minutes, then turn out onto a rack to cool.
Make the glaze by stirring together the powdered sugar, pineapple juice, corn syrup, and cinnamon and spoon over the loaf while it’s still warm.
Still and all; even sliced and served cold from the fridge, this bread has a great flavor and texture, and the glaze, which may seem a bit over-sweet on its own, is really nice on top of the bread.
Next time, tho’ (I still have zucchini in the crisper), I think I’ll make it in a bundt…